| • | Boil the milk.
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| • | Mix the egg yokes and sugar well.
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| • | Add the flour and mix.
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| • | Add the milk gradually while mixing to avoid clumps forming.
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| • | Put the mixture into the saucepan and heat up to boiling. Simmer for 3 minutes while stirring.
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| • | Add a few drops a vanilla essence, allow it cool covered up and then put it in the fridge.
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| • | Heat the pastry in a pie tin for 15 minutes (150-180 °C) will be perfect, then allow it cool.
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| • | Pour the custard filling up all over the pastry and place the strawberries on the custard.
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| • | Strawberry Tart is ready.
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